Blue Cheese-Stuffed Strawberries

I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. —Diane Nemitz, Ludington, Michigan

16 ServingsPrep/Total Time: 25 min.

Ingredients
1/2 cup balsamic vinegar
3 ounces fat-free cream cheese
2 ounces crumbled blue cheese
16 fresh strawberries
3 tablespoons finely chopped pecans, toasted

Directions
Place vinegar in a small saucepan. Bring to a boil; cook until liquid
is reduced by half. Cool to room temperature.

Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in
blue cheese. Remove stems and scoop out centers from strawberries;
fill each with about 2 teaspoons cheese mixture. Sprinkle pecans
over filling, pressing lightly. Chill until serving. Drizzle with
balsamic vinegar.



Yield: 16 appetizers.

Nutrition Facts: 1 stuffed strawberry equals 36 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 80 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.


© Taste of Home 2013

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Servings: 6-8
Ingredients
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Instructions
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Roasted Garlic Guacamole

Adapted (only to adjust quantity) from Rick Bayless
Serves 4
Ingredients
3 large garlic cloves, unpeeled
3 ripe medium avocados*
1 small tomato, seeded, juiced and diced (about ⅓ cup)
¼ cup coarsely chopped cilantro, loosely packed
2 tablespoons jalapeno pepper, stemmed, seeded and minced (you’ll need one pepper)**
1 tablespoon fresh lime juice (about 1/2 lime), plus more if desired
½ teaspoon salt, plus more to taste

Directions
1. Place unpeeled garlic in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then slip off skins and mash with a fork.

2. Scoop avocado flesh into a medium bowl.* Add the roasted garlic, diced tomato, cilantro, jalapeno, lime juice and salt. Coarsely mash everything together, being careful to leave some chunks. Taste and add more salt and lime juice if desired (you can also add some of the jalapeno core if you want more heat…just add it slowly). Transfer to serving bowl and place plastic wrap directly on the surface of guacamole. Refrigerate until ready to serve.

*To prepare the avocados, cut them in half lengthwise. Strike the pits with the edge of a sharp knife, twist and loosen to remove. Using a small knife, cut a grid in each half (slices should be about 1/2-inch apart), then scoop the cubes of flesh out of the avocado with a soup spoon.

**To prepare the jalapeno, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins — the extra hot stuff — should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting; definitely do not touch your eyes.

International Potato Cake Recipe

Over the years, I’ve made this potato cake with lamb, ham and hard salami. It’s a perfect side for a lunch or dinner party.—Judy Batson, Tampa, Florida

International Potato Cake Recipe
Prep: 40 min. Bake: 35 min. + standing
Yield: 12 Servings403575
Ingredients
1/4 cup seasoned bread crumbs
3 pounds potatoes (about 9 medium), peeled and cut into wedges
1/2 cup heavy whipping cream
1/4 cup butter, cubed
3 eggs, beaten
1 teaspoon Greek seasoning
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning
1/4 pound thinly sliced fontina cheese
1/4 pound thinly sliced hard salami, coarsely chopped
TOPPING:
1/3 cup grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1 tablespoon butter, melted
Directions
Sprinkle bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs, and seasonings.
Spoon half of potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine the topping ingredients; spoon over potatoes.
Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm. Yield: 12 servings.


Nutritional Facts1 slice equals 252 calories, 16 g fat (9 g saturated fat), 101 mg cholesterol, 526 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as International Potato Cake in Country Woman April/May 2011, p32



Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

Irish Soda Bread

In Dublin, rounds of soda bread accompany every meal, from breakfast to high tea.  Each warm, thick slice makes a delectable platter for butter and honey or marmalade.

This recipe is from the Sunset Breads Cook Book and my first attempt at Soda Bread.

4 to 4-1/2 cups all-purpose flour

1 Teaspoon Salt

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup sugar (Optional)

1/8 teaspoon ground cardamom or coriander (optional)

1/4 cup firm butter or margarine

1 egg

1-1/4 cups buttermilk

(I didn't have the cardamom so I added a pinch of cloves and cinnamon)

In a large bowl, stir together 4 cups of the flour, the salt, baking powder, and baking soda (and sugar cardamom, if used) until thoroughly blended.  Cut int butter with a pastry blender or 2 knives until crumbly.  In a separate bowl, beat egg lightly  and mix with buttermilk; stir into dry ingredients until blended.  Turn out onto a floured board and knead until smooth (2 to 3 minutes)

Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan and press in make dough fill the pans.  With a razor blade or sharp floured knife, cut a 1/2 inch deep cross in the top of each loaf.

Bake in a pre heated 375 degree oven (350 degree for glass pans) for 35 to 40 minutes or until nicely browned.  Makes two loaves.

Irish Creme Chocolate Trifle

16 Servings

Prep: 20 min. Bake: 30 min. + chilling

Ingredients
1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint candies, chopped

Directions
Prepare and bake cake according to package directions, using a
greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about
2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.

In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set.

Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt.
glass bowl. Top with a third of the pudding, whipped topping and
candies; repeat layers twice. Store in the refrigerator. Yield: 16
servings.

© Taste of Home 2012

My Favorite Brownie's

This recipe is from my Betty Crocker's Cooky Cook Book.  And it's headline is:

THE BEST COOKY OF 1920-1930

4 sq. unsweetened Chocolate (4 oz.)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1-1/4 cups Gold Medal Flour
1 tsp. baking powder
1 tsp salt
1 cup chopped nuts

Heat oven to 350 degrees (mod).  Grease oblong pan  13" x 9-1/2" x 2".  Melt chocolate and shortening over low heat.  Beat in sugar, eggs, and vanilla.  Measure flour by dipping method or by shifting.  Stir flour, poking powder and salt together; blend in.  Mix in nuts.  Spread in pan.  Bake 30 minutes or until brownies pull away from the sides of the pan.  Do not over-bake.  Cool slightly and cut in bars.  Makes 32 brownies.

Note:  If you use Gold Medal Self-Rising Flour, omit baking powder and salt.